The purpose of this visit was to conduct a risk factor assessment. Discussed employee health policy as well as reheating during today's inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 01/12/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Burgers are pre-cooked
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine observed at 10 ppm during beginning of inspection.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Certified food manager provided new bleach solution at 100 PPM.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the handsink nearest to 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM provided towels for hand sink.
|
07/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PERSON IN CHARGE PROVIDED PAPER TOWELS FOR HAND SINK ADJACENT TO 3-VAT SINK.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the bleach sanitizer solution was observed in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach between 50-200 ppm. Verify concentration using the appropriate test kit. EMPLOYEE ADJUSTED BLEACH SOLUTION TO 100 PPM.
|
01/14/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection. The printed menus are corrected with asterisk adjacent to eggs and with a disclosure.
No violation noted during this evaluation. | 05/16/2014 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection to verify correction on consumer advisory for printed menu. Observed that the owner added the reminder statement at the bottom but the disclosure statement and asterisk is missing. A follow-up visit will be conducted to verify correction. The owner will change it manually on all the menus.
Please modify the printed menu with correct disclosure for eggs.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the printed menu without proper disclosure: asterisk and disclosure statement missing.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Note: Provided sample during inspection.
|
05/14/2014 | Other | |
The purpose of today's visit is to conduct a routine inspection.
Pest Control: Every month.
REMINDERS:
**Pre-chill potentially hazardous foods to 41F or below before put it on the prep top.
** Do not overfill the containers in prep top and do double pan it.
**Use test strips to check bleach solution.
**Adjust thermostat for refrigerators to 35F or 36F during summer.
**Buy new food thermometer.
Please fax or email copy of updated menu with consumer advisory within 10 days.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed coffee in a cup on prep table.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Note: Discussed with the employee and she understands to take a coffee break outside food preparation area.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:half & half 56F --1DR display front. Note: It was left out per manager. Sliced tomatoes 48F, sliced cheese 53F --prep top
Correction: sliced provolone 47F --2DR prep refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: deli meat and cream cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: eggs (on menu board and printed menu).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Note: Menu board corrected during inspection. Print small labels and put consumer advisory on existing menu.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed rusted shelves in 3DR upright refrigertor.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device was not accurate in 20F upon calibration.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Note: Provide new food thermometer.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1DR display refrigerator front (used to put cheese and milk, creamers).
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vent above the oven in the kitchen is in need of cleaning. Also, the small fan used in the kitchen has dust on it.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine/bleach solution was measured at more than 200 ppm in wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-200 ppm. Verify concentration using the appropriate test kit.
|
04/01/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
**Pre-chill potentially hazardous foods to 41F or below before put it on the prep top.
** Do not overfill the containers in prep top and do double pan it.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken salad 58F --2DR prep top. (prepared morning). packaged half and half --1DR display (it was left out at self-service counter, the owner put it in refrigerator upon arrival). Note: Put back in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
|
10/29/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Observed chicken salad, spinach and ricotta cheese filling, sliced deli meat, mushroom soup and sliced cheese.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed mold accumulation on inner surface of the ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|
03/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dulles Corner Deli, 2325 Dulles Corner Blvd, Herndon, VA 20171 »